A Celebration of Local Flavours

Manisan Bali to Host Archipelago Wine Dinner

21 Aug 2018

AS part of an ongoing effort to promote Ubud as a culinary destination, Manisan Bali at Alaya Resort Ubud is delighted to announce that it will be hosting an Archipelago Wine Dinner on Wednesday, 22nd August 2018. This exclusive evening of wining and dining promises to be a celebration of local flavours featuring a six-course menu with pairings by Hatten Wines.

The event was conceptualised by Chef Henry Alexie Bloem, Food and Beverage Advisor at Alaya Hotels & Resorts. As the current President of the Indonesian Chef Association, he is passionate about giving local cuisine the platform it so rightly deserves. Each dish presented during the dinner will be created by a different chef with the intent to showcase the culinary talents of some of the rising stars on Bali’s evolving food scene.

Starting things off will be a bite-sized Amuse Bose of cold prawn with Maluku sambal by Chef Bloem, which will come with a glass of Tunjung by Hatten Wines. Chef Agus Krisna from Hatten Wine will then serve his interpretation of rolled Balinese tuna accompanied by sambal matah, cucumber pickles, rujak sauce and black ink squid crackers paired with Hatten Jepun.

A Jakarta style oxtail soup, also by Chef Bloem, will come next. This is to be followed by a specialty dish prepared by Amatera Executive Chef, I Made Bagus Widhyantara (Chef Tole) of slow poached coral trout with Manado spices and stuffed zucchini blossom. Both dishes are expected to go exceptionally well with a glass of Hatten Wines’ signature Rose.

Chef Bloem will be returning to put his own unique twist on Ayam Pop Padang. This west Sumatran inspired dish of braised marinated fried chicken with curry sauce, cassava leaf, sambal and sweet tempeh will be served with a glass of Aga White. Rawon Surabaya by Manisan Bali Executive Sous Chef, Kadek Rusdiantara will see diners savour a slow cooked beef cheek with black sauce, salted egg coulis, tempeh gejto and basil foam. An Aga Red wine pairing will perfectly complement this classic dish.

Last but not least will be Kolak Pisang and a glass of Pino De Bali to bring this superb wining and dining experience to a satisfying conclusion. This delicious dessert by Chef Tedjo, a Bali Bakery Executive Chef will please palates with a serve of sweet potato and banana poached in palm sugar topped with jackfruit jelly and pandan cream. There will also be a gourmet selection of Indonesian teas and coffee blends to finish off.

Chef Bloem is on a mission to highlight local produce and draw attention to Indonesia’s rich culinary heritage. As an archipelago nation made up of more than 17,000 different islands, he wants visitors to understand that there are lots of exotic flavours out there just waiting to be experienced. Chef Bloem is part of a growing movement to prove that, despite common misconception, Indonesian food can be paired with wine.

As Bali’s first and only truly local winery, award-winning Hatten Wines has been servicing the island’s hospitality industry since 1994. Since the very beginning, the company has defied traditional winemaking rules by using unconventional grapes grown on the north coast of Bali. With many prestigious awards and accolades to its name, Hatten Wines is considered a wine pioneer in Asia committed to international standards of quality and taste.

Affectionately known as a ‘home of flavour’, Manisan Bali at Alaya Resort Ubud has been introducing visitors to authentic Indonesian cuisine since 2016. Encompassed by a productive rice field, this elegant dining venue incorporates a traditional Javanese wooden joglo, which was repurposed to meld age-old architecture with modern features.